Graham & Chocolate Chip Cookie S'mores with Toasty Marshmallows
A take on the campfire classic, these s'mores can be made entirely in the kitchen! Toasty broiled marshmallows (or cooked over a fire) are nestled between two soft-baked chocolate chip cookies, made with graham crackers.
Servings 12 s'mores
Calories 420kcal
Ingredients
- 7 Whole Graham Crackers finely crushed
- 1 Cup All-purpose flour
- ¼ Cup Cornstarch
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¾ Cup Unsalted butter
- ¾ Cup Brown sugar
- 1 Cup Granulated Sugar
- 1 Egg
- ½ tsp Vanilla extract
- ¾ Cup Semi-Sweet Chocolate Chips
- 24 Marshmallows
Instructions
- Use a food processor to finely crush the graham crackers, until they have the texture of coarse sand. Add the flour, cornstarch, baking soda, baking powder, and salt to the food processor, and pulse a few times until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy and combined, about 2-3 minutes on medium-low. Add in the egg and vanilla and mix until full incorporated.
- Add the dry ingredients into the mixer bowl all at once and mix on low speed until just combined. Alternatively, you can mix this in by hand. Be careful not to overmix. Use a flexible spatula to fold in the chocolate chips.
- Cover the bowl and chill the dough in the fridge for at least 20 minutes. Meanwhile, preheat the oven to 350°F with a rack in the center, and line a cookie sheet or two with parchment paper.
- Use a 1.5" cookie scoop or spoon to add balls of dough onto the prepared baking sheet, leaving 2 inches between each. You will likely need to make these in batched.
- Bake the cookies for 8-11 minutes, until they appear spread and fluffy, but underdone. Allow the cookies to cool about 10 minutes undisturbed on the sheet pan, and then transfer them to a wire rack to cool completely.
- Place half of the cookies upside down on newly lined baking sheet (they can be touching) and place 2 marshmallow on the inside of each cookie. Broil 1-3 min on a rack in the oven that's about 3-4 inches below the broiler. You can adjust the time and distance for more toasty marshmallows, but this will give you a golden brown.
- Place a second cookie on top of each toasted marshmallow cookie, and press gently on multiple points of the cookie to smush the marshmallow without cracking the cookie. Allow to cool completely on the baking sheet.
Notes
- Toasted marshmallows: You can definitely toast these marshmallows in the traditional manner, over a live fire. Simply pack up the cookies and a bag of marshmallows. For golden brown, toast two at a time on long sticks or skewers, for about 3-7 minutes 1-2 inches from smoking embers, rotating to brown all sides. Be cautious of a young fire with flames, as that can burn and char your marshmallow.
- Chocolate: S'mores traditionalist or chocolate lovers may want to add three squares of a Hershey's bar into their cookie s'mores. Go for it! There's nothing wrong with more melty chocolate.
- Make ahead tips:
- The cookie dough can be made in advance and stored in the fridge for 2-3 days or frozen for up to 3 months. Bake cookies from chilled or frozen, adding time as needed.
- Baked cookies can be stored in a sealed container at room temperature for 4-5 days or frozen for up to 3 months in a sealed freezer-safe container. Allow the cookies to sit at room temperature for 20 minutes or more before serving.
- Filled cookies are best enjoyed just after cooling enough to handle them, when the marshmallow is at its gooiest. However, you can store them at room temperature for 2-3 days in a sealed container.